Hida Beni Kabu is a distinctive red turnip cultivated mainly in Takayama City, Gifu Prefecture, including the former Takayama City and Nyukawa Village areas.
Nyukawa Village was historically known as Hachiga-go, where a round, reddish-purple turnip called Hachiga-kabu was traditionally grown. In 1918, a naturally occurring mutation produced a red-colored turnip. Farmers selected plants with a round shape and vivid color from this variety, eventually developing what is now known as Hida Beni Kabu.
The turnip has a brilliant scarlet-red skin and a somewhat flattened, rounded shape. Its flesh is milky white with a pleasantly firm, mochi-like texture.
The cool autumn climate of the Hida region allows the turnips to grow large and develop a tender texture, making them particularly suitable for pickling. They are harvested from early October through early December.
Hida Beni Kabu is used to make a variety of traditional pickles, including mixed vegetable pickles, thinly sliced pickles, whole pickled turnips, and cut-turnip pickles. It is also enjoyed in vinegar-based dishes.
The famous red turnip pickles of Takayama are made using this distinctive local variety. With their vibrant color and refreshing flavor, these pickles are a beloved part of the region’s culinary heritage and a popular winter specialty.
The harvest season runs from October to December, with October, November, and December being the best months to enjoy this traditional vegetable.